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Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food
Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron deficiency anemia. Animal blood is perfectly suitable fo...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9465328/ https://www.ncbi.nlm.nih.gov/pubmed/36105579 http://dx.doi.org/10.3389/fnut.2022.979594 |